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Top 12 Houston Restaurant Weeks Lunch Spots

State Fare

HOUSTON – The Top 12 hottest Houston Restaurant Weeks 2017 lunch spots, from Good Taste.

PHOTOS: Top 12 Houston Restaurant Weeks Lunch Spots

Listed in alphabetical order:

  • B&B Butchers & Restaurant -- 1st -ICEBERG WEDGE- blue cheese dressing with crumbled blue
    2nd- PAN SEARED SALMON w/ mushrooms & baby kale in citrus beurre blanc
  • Backstreet Cafe -- 1st- WATERMELON SALAD watermelon, fresh cheese, arugula, chili-lime dressing
    2nd HUGO’S BURGER- avocado, Chihuahua cheese, chipotle aioli, lettuce, tomato, red jalapeno, fries
  • Bistro Menil -- 1st- DUCK SALAD -crisp duck confit, sliced pears, mixed greens, spiced pecans and pomegranate seeds
    2nd- BUTTERMILK BLACKBERRY CAKE- financiers-inspired cake with blackberries and whipped cream
  • Cafe Azur –  1st - ROASTED PANISSE- chickpea fries
    2nd- MUSSELS MARINIÈRE- served with homemade French fries
  • Frank's Americana Revival -- 1st- CREOLE GUMBO- dark roux, holy trinity, okra, long grain rice
    2nd- 6oz BLACKENED SALMON COBB SALAD - mixed greens, cucumber, tomato, hard-boiled egg, bacon, Parmesan, lemon vinaigrette
  • Hubbell & Hudson Bistro -- 1st- SPANISH SUMMER GAZPACHO- artisan grilled sourdough
    2nd - CHIMICHURRI MARINATED 5 OZ BEEF TENDERLOIN TIP SANDWICH
    baby arugula, harissa aioli, mint, cilantro, artisan baguette
  • Kiran's -- 1st- WATERMELON AND ROASTED CUMIN
    2nd- THALI PUNJAB-chicken tikka masala, saffron rice pulao, palak paneer, naan, kheer
  • Latin Bites -- 1st GREEN GAZPACHO-honeydew melon, avocado and ginger cold soup.
    2nd PERUVIAN STYLE CEVICHE -a classic fish ceviche marinated in aji limo leche de tigre, served with cuzco corn and sweet potato.
  • Liberty Kitchen Garden Oaks -- 1st-CUP OF CREOLE CRAB, SHRIMP & ANDOUILLE GUMBO- steamed rice, fried oyster, fried okra, scallions, warm bread
    2nd- TEXAS TRIO OF CLASSIC CLUB SALADS- tuna salad deluxe, deviled egg salad, Louis shrimp in avocado half, modern greens, radish, tomato, black olives, cucumber, brioche toast
  • Prego -- 1st- MIXED GREEN SALAD- arugula, diced carrots, ricotta salata tossed in sundried tomato vinaigrette
    2nd- PENNE PASTA WITH GRILLED EGGPLANT - penne pasta, grilled eggplant, tomatoes, ricotta salata, olives, capers and onion
  • State Fare Kitchen & Bar -- 1st- CHILLED AVOCADO SOUP- with radish “slaw”
    2nd- GRILLED TEXAS SHRIMP TOAST- with red pepper ketchup and herb
  • Xochi -- 1st- MOLE TASTING -mole of the day, fresh cheese, house made masa dumplings (think of this as Oaxaca’s more complex version of gnocchi and ragu)
    2nd- TLAYUDA DE POLLO-Large, thin Oaxacan tortilla topped with shredded wood roasted chicken, mole negro, quesillo, Oaxacan black beans
    3rd- TRES LECHES DE CHOCOLATE
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